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Updated: Feb 23, 2026

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アルド/ケト還元酵素は,酸性化後のヨーグルトの主要な標的であるL-乳酸塩脱水素酵素の活性を調節する

Qingqing Mu¹, Sitong Jia¹, Dongyao Li¹

¹College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei, 071000, China.

Food microbiology

|February 21, 2026

まとめ

ナイアシン (NA) はヨーグルトを調節する.

科学分野:

食品科学と技術食品科学と技術
微生物学微生物学とは
バイオケミストリーバイオケミストリー

背景:

ヨーグルトの冷却中の酸化後の状態は,品質に影響します.
ナイアシン (NA) は Lactobacillus bulgaricus アルデヒドケトン還元酵素 (AKR) を通してこれに影響しますが,そのメカニズムは不明です.

研究の目的:

ヨーグルトの酸性化後のナイアシン (NA) の正確な規制メカニズムを解明する.
ナイアシンの作用に関与する重要な相互作用と経路を特定する.

主な方法:

代謝プロファイルの変化を評価するための非標的代謝分析.
AKRの相互作用するタンパク質を特定するための酵母2ハイブリッドスクリーニング.
酵素活性アッセイとAKR変異研究.

主要な成果:

ナイアシンは,有機酸の蓄積 (例えば,L-乳酸) を著しく減少させた.
L-乳酸脱水素酶 (L-LDH) は,AKRの重要な相互作用パートナーとして特定されました.
ナイアシンは,AKR-L-LDH-NA三重複合体を形成することによって,L-LDHの活動を抑制する.

結論:

AKR-L-LDH-NA三元複合体は,ヨーグルトの酸性化後の調節のための重要なターゲットです.
この研究は,発酵食品の酸度を制御し,ヨーグルトの品質を向上させる方法を提供します.

キーワード:

アルド/ケト還元酵素 (AKR)発酵牛乳は発酵した牛乳です.L-乳酸デヒドロゲンゼ (L-LDH) とはナイアシン (NA)非ターゲットのメタボロミクスタンパク質とタンパク質の相互作用

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